Earlier this week I posted about my recent trip to New Orleans here. Since that trip I’ve been thinking about the Bananas Foster Pain Perdu we had at The Ruby Slipper. So, what’s a foodie to do? I recreated it at home, of course.
OMG this was probably some of the best French Toast I have ever made. Because basically that is what Pain Perdu is right? It was also my first time having Challah Bread and I am now a fan!
This is now my go to breakfast for guests. Or Sunday’s.
Treat yourself and make this copycat recipe today. It is the first of three copycat recipes I will be making from my trip to New Orleans.
Bananas Foster Pain Perdu
1/2 c Heavy whipping cream
2 tsp honey
2 tsp sugar
1 tsp Vanilla extract
pinch of Kosher salt
6 slices Challah bread
2 Tbsp unsalted butter
4 Tbsp unsalted butter
2 Tbsp packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 c maple syrup
2 ripe bananas, sliced
1/4 c pecans, halved
2 Tbsp raisins
In a medium bowl, whisk together eggs, cream and vanilla until combined.
Dunk slices of bread in egg mixture. If any mixture is left over, place bread in casserole dish and pour mixture over bread. Let sit for 20 minutes to soak in all that goodness.
Preheat oven to 350 degrees.
Place 2 tablespoon butter in sauté pan over medium heat. Once butter is melted and pan is hot, add three pieces of bread. Cook until browned on each side. Place bread on a cookie sheet. Once all pieces have been browned, place in the oven and bake for 15-20 minutes.
While bread is in the oven, make the topping.
In a medium saucepan, add butter and melt over medium heat. Add brown sugar, cinnamon, nutmeg and maple syrup. Bring to a boil, then reduce to a simmer and let cook for 2 minutes. Add pecans, raisins and bananas.
Remove bread from oven and plate. Sprinkle with confectioners sugar then top with syrup mixture. I added additional maple syrup on top because I love a good dredging of syrup on every bite.
* note: Bananas Foster usually has rum but I didn’t have any and I didn’t want to buy some just for this recipe. But I always have pure maple syrup on hand so I used that instead.
* note 2: I was in such a hurry to eat this dish that I forgot to sprinkle on confectioners sugar. And I even had out my favorite dusting wand to dust it on.
* note 3: the dusting wand has a link to it because every kitchen should have this tool. Amazon gives me a teeny tiny commission if you buy this from the link – at no cost to you.